Bean Soup

1-1/2 pounds Soup Beans
2 cups Celery, diced
1/2 cup Onion, chopped
1 cup Strained Tomatoes
2 teaspoons Parsley, Minced
1/2 cup Diced Potatoes
Salt & Pepper
.
Soak beans overnight in water to cover. In morning, drain off the water, add
fresh water and cook until almost soft. Wash ham and cover with cold water
and boil until tender. Skim fat from the broth and add the beans and other
ingredients and cook until potatoes are soft. Serve at once.
Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
Home Cookin 4.8 Chapter: Soups
Servings: 1